1. Three fresh free-range eggs. The yolks are paler in autumn and winter when the hens don't have so many bugs to eat. Let's not think about this. (On Facebook, Jenise started an interesting discussion about whether the yellow summer yolks are the result of bugs or sunlight or both. Maybe she’ll bring it back here so we can chew on it some more.)

2. Melt a li'l butter with chunks of garlic and ginger to give it a delicious scent. This is one case where a good quality nonstick omelet pan is a plus.

3. Kosher salt, fresh-ground Telicherry pepper and a few dried red pepper flakes. Add them to the eggs with 1 tablespoon water for each egg, and mix with a fork.

4. Working over high heat, discard the ginger and garlic. Pour the seasoned eggs into the sizzling butter and let it sit for 60 seconds. Then stir it up in the center with a fork to "scramble" the center a bit. Stop to let the bottom re-set, shaking the pan to ensure it doesn't stick.

5. Lift the edges here and there and tilt the pan to let the liquid egg on top flow underneath. This step is the real secret to a successful French omelet.Moving quickly and shaking the pan, keep tilting the pan and lifting the edge so the liquid part on the top flows underneath, building up the cooked bottom in layers. This is the only way to make that even cooking happen with an omelet (high heat, fast cooking) as opposed to a frittata or tortilla which cook at lower heat and may get a quick broil or flip at the end to finish the top.

6. As soon as all the egg liquid is solidified but while the top is still creamy, add filling if any (I left this one au naturel), roll the finished omelet onto a warmed serving plate. Serve with a salad or veggies and enjoy.

I love omelets. I usually use half an eggshell of water for a 2-egg omelet. And I start shaking the omelet around and pushing the edges toward the middle as soon as the edges start to set - just a few seconds after dumping the eggs in.It's my opinion that the omelet should be much paler - just a tinge of gold, ideally.A good flavor comes if you use some chives and some gently sauteed mixed garlic, stirred into the mix.I think omelets are like spaghetti sauce - no two alike!

You still use the biggest burner turned up all the way. The trick is to get The surface cooked and wrinkly without getting it noticeably brown. Don't worry, like all failed omelets, you can always call it scrambled eggs!

Really? An omelet has failed if it has a little brown on it? So happy I am not that fussy. As one who strives for perfection with most things, I would be driving myself nuts. Cooking is my outlet, my quiet time, a passion of mine. I want to be relaxed about it, not fretting over a speck of brown.

I'm not a big fan of eggs. But, I would eat that! Great photos and result, Robin.

"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon

I must agree about the tender part. I made scrambled eggs on Sunday with spinach from the garden and added Swiss cheese. I made sure to cook them fast and follow what Robin said about the layers. No brown on them, and they were very moist and tender.The spinach had just a little al dente to it and we loved that for the freshness it added.

Karen/NoCA wrote:I must agree about the tender part. I made scrambled eggs on Sunday with spinach from the garden and added Swiss cheese. I made sure to cook them fast and follow what Robin said about the layers. No brown on them, and they were very moist and tender.

Really? I always cook my scrambled eggs very slowly over very low heat, to maximize the creamy/tender quality.

i'll vote with the no brown on the omelet and the low heat for creamy scrambled. btw, i just mix the eggs IN the pan so there are separate white and yellow parts throughout. and some fine herbs at the end.

Karen/NoCA wrote:I must agree about the tender part. I made scrambled eggs on Sunday with spinach from the garden and added Swiss cheese. I made sure to cook them fast and follow what Robin said about the layers. No brown on them, and they were very moist and tender.

Really? I always cook my scrambled eggs very slowly over very low heat, to maximize the creamy/tender quality.

Ditto. Too, because I use milk for a more luxurious texture in place of water, the low heat is pretty much required if one prefers no browning.

But I think we're all making a point here, there's no one right way when you're cooking for yourself. There's just what you like.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov